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Grilled Vegetable Kabobs with Pesto Aioli

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  • Prep 55 min
  • Total 55 min
  • Servings 4
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Easy pesto aioli plus fresh veggies equals super-delicious kabobs! These beauties are fancy enough for summer parties but simple enough for meatless Mondays.
by: Tablespoon Kitchens
Updated May 7, 2019
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Ingredients

Pesto Aioli

  • 2 cups fresh basil leaves
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 3 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

Kabobs

  • 12 (10-inch) bamboo skewers
  • 1 cup cherry tomatoes
  • 2 medium red bell peppers, cut into 1 1/4-inch pieces
  • 2 medium yellow bell peppers, cut into 1 1/4-inch pieces
  • 1 medium sweet onion, cut into 1 1/2-inch wedges
  • 2 medium zucchini, cut on the bias into 1 1/2-inch pieces
  • 2 yellow summer squash, cut on the bias into 1 1/2-inch pieces
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Steps

  • 1
    Place Pesto Aioli ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Cover and refrigerate.
  • 2
    Heat gas or charcoal grill. Soak skewers in water 10 minutes; drain. On 2 of the skewers, thread tomatoes, leaving 1/8-inch space between each piece. Repeat with remaining skewers and vegetables. Brush vegetables with olive oil; sprinkle with 3/4 teaspoon salt and the pepper.
  • 3
    Place kabobs on grill over medium heat. Cover grill; cook until grill marks form and vegetables are fork-tender, 3 to 4 minutes for tomatoes, 7 to 10 minutes for bell peppers, 10 to 12 minutes for onion and 12 to 15 minutes for zucchini and yellow squash. Serve kabobs with pesto aioli.

Expert Tips

  • tip 1
    Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • tip 2
    You can make the pesto aioli up to a day in advance.
  • tip 3
    Serve with quinoa or beans for a complete vegetarian meal.
  • tip 4
    To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • tip 5
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • tip 6
    Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.

Nutrition Information

720 Calories, 65g Total Fat, 11g Protein, 21g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
590
Total Fat
65g
100%
Saturated Fat
11g
56%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1150mg
48%
Potassium
1040mg
30%
Total Carbohydrate
21g
7%
Dietary Fiber
6g
25%
Sugars
13g
Protein
11g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
170%
170%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 13 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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